How To Make the Very Best Vegetarian Chili

Name: How To Make the Very Best Vegetarian Chili
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: Mexican, Latin American, American
Ingredients: 2 tablespoons olive oil; 1 large yellow onion, diced; 2 large bell peppers, diced; 2 medium carrots, diced; 2 stalks celery, diced; 4 cloves garlic, minced; 2 tablespoons chili powder; 1 tablespoon ground cumin; 2 teaspoons dried oregano; 2 teaspoons kosher salt, plus more to taste; 1/2 teaspoon freshly ground black pepper; 1/4 teaspoon cayenne pepper; 1 (28-ounce) can diced tomatoes, preferably fire-roasted (do not drain); 2 (4-ounce) cans roasted green chiles, undrained; 3 (15- to 15.5-ounce) cans beans, such as pinto, black, kidney, cannellini, or garbanzo, drained and rinsed; 1 to 2 cups low-sodium vegetable broth, divided; 1 (15-ounce) can whole kernel corn, drained; Serving suggestions: sliced avocado, lime wedges, shredded cheddar cheese, toasted pumpkin seeds, cilantro leaves and tender stems, pickled red onion, sliced jalapeño, sliced radishes